WLP004 ferm temp range?

[chickenpickin]

I just started an Irish Red Ale using this yeast and my basement is a constant 68 to 70 degrees at this current time of year. They recommend 65-68 degrees. The bucket is showing 76 degrees right now. Just started bubbling 12 hrs. from pitch time. To avoid Diacetyl problems, should I leave it in fermentor for 3 weeks? Just to give it plenty of clean up time.

Thanks
Tim

 

[Sherpa]

I have same situation but in glass carboy. I question the accuracy of the adhesive therm. strips and I guess temps are going to be a bit higher during rigorous fermentation. Will there be other effects form higher ferm. temps other than diacetyl?